04 Sep KWV Classic Collection Braai Day Recipe Tandoori Spiced Grilled vegetables with cucumber and mint raita and grilled flat bread
KWV Classic Collection Braai Day Recipe Tandoori Spiced Grilled vegetables with cucumber and mint raita and grilled flat bread
|
Print Recipe
|
Grilling vegetables on the braai does not only need to be the side dish but can make up a delicious and nutritious main course. We have decided to go green and marinade green vegetables in a delicious green Tandoori paste. The flavours come alive on the fire and served with a cooling yoghurt, cucumber and mint raita and some flatbread will turn any braai day into an Eastern Feast.
| Servings | Prep Time |
| 4 people | 30 minutes |
| Cook Time |
| 10 minutes |
|
|
Ingredients
Tandoori Paste
- 200 grams chopped coriander
- 6 cloves grated garlic soaked in olive oil
- 4 fresh green chillies deseeded and chopped
- 1 tablespoon roasted, ground coriander
- 1 tablespoon tumeric or fresh chopped tumeric root
- 60 ml lemon or lime juice
- 120 ml olive or coconut oil
Vegetable skewers
- Baby Marrows
- Green Baby Squash
- Mange Tout
- Brussel Sprouts
- Tender Stem Broccoli
Raita
- half a Cucumber deseeded and chopped
- 1 handful Chopped Mint
- 1 Cup Double Cream Yoghurt
- 2 Cloves grated garlic
- 1 tablespoon olive oil
Instructions
Tandoori Paste
- Combine all the ingredients in a food processor and blend to a smooth paste. Rub the vegetables with the paste and grill on a hot fire. Serve with Cucumber raita and flat bread
Vegetable skewers
- Use any kind of green vegetables available at your local grocer or supermarket and adapt to the amount of guests. Soak some bamboo skewers in water over night. Skewer the vegetables onto the bamboo and marinade with the tandoori paste
Raita
- Mix all the ingredients together and let it stand in the fridge for half an hour. Serve!
Recipe Notes